Move over spinach and artichoke. This creamy, easy at-home crab and corn dip is here to steal your thunder.
I made this as my contribution to a little get together we had a Granny’s a while back and I’m just getting around to posting it- but I was thinking it would be a good addition to my “dip series”- Summer is coming up and dips are always a good choice to take to a BBQ, eh?
This particular dip is super easy. Slop it all into a bowl, mix, and then transfer to a baking dish and bake. Of course, I served this dip with sliced baguette that was brushed with olive oil and some herbs and lightly toasted (my old trusty “dipper”).
This recipe made enough to fill up an 8×8 baking dish plus the little white one shown in the photo. I took the smaller dish to work for one of my managers who I share and office with and he literally ate the entire thing as his lunch. Either he really loved it or he was literally starving- so I’ll take it as a compliment and we can say we have Gary’s stamp of approval! Here’s the recipe:
- 2- 8 oz pakckages imitation crab meat
- 1-6 oz can white crab meat
- 1-6 oz can jumbo lump crab meat
- 1/2- 15 oz jar of Mayonnaise
- 1/2 cup sour cream
- 1 can sweet corn, drained
- 1/2 bunch green onions, chopped (save a handful for garnish after baking)
- 3 cups of shredded Parmsean (plus another 1/2 cup to top with right before baking)
- 1/2 cup grated parm
- 1 jalapeno , sliced and diced
- 2 garlic cloves, minced
- 1/2 Tablespoon Old Bay Seafood Seasoning
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Mix all ingredients in bowl.
- Spread in baking dish.
- Top with remaining 1/2 cup of shredded cheese.
- Bake at 400 for 40 minutes.
- Broil on low for 5 minutes until top starts to bubble and begins to brown.
- Serve with dipping toasts or crackers.
What’s your favorite dip to make at home? I would love to try any new recipes you’d like to share! Comment below.